Ideal for a Sunday morning brunch, healthy and tasty, rich in proteins... Enjoy
with hot rice and ghee!!!Ingredients for kuzhambu:
Onions-2
Tamarind lemon size
Sambar powder - 3 tspn
Ingredients for urundais:
Channa dal- 1/2 cup
T.dal - 1/2 cup
(Soak both dals for half an hour and drain )
Small onions - 4 to 5
Saunf - 1 tspn
Red chillies-4
Turmeric powder-1 tspn
Asafoetida a pinch
For tempering:
Mustard seeds
Channa dal -1 tbspn
Fenugreek seeds - 1 tspn
Red chilli-2
Curry leaves and coriander leaves for garnishing.
Method:
Grind all the ingredients given for urundai coarsely. Make small balls and steam cook them in idli plate for 5 mins. Heat gingely oil in a kadai .temper with mustard seeds, channa dal , fenugreek , asafoetida and red chilli. Add onions and saute for 2 to 3 minutes. Add sambar powder and tamarind water. Allow it to cook for 10 to 15 minutes. Now slip in the urundais nd after 1 boil garnish with coriander and curry leaves.
Tamarind lemon size
Sambar powder - 3 tspn
Ingredients for urundais:
Channa dal- 1/2 cup
T.dal - 1/2 cup
(Soak both dals for half an hour and drain )
Small onions - 4 to 5
Saunf - 1 tspn
Red chillies-4
Turmeric powder-1 tspn
Asafoetida a pinch
For tempering:
Mustard seeds
Channa dal -1 tbspn
Fenugreek seeds - 1 tspn
Red chilli-2
Curry leaves and coriander leaves for garnishing.
Method:
Grind all the ingredients given for urundai coarsely. Make small balls and steam cook them in idli plate for 5 mins. Heat gingely oil in a kadai .temper with mustard seeds, channa dal , fenugreek , asafoetida and red chilli. Add onions and saute for 2 to 3 minutes. Add sambar powder and tamarind water. Allow it to cook for 10 to 15 minutes. Now slip in the urundais nd after 1 boil garnish with coriander and curry leaves.
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